Macaroni and Cheese Primavera Recipe | Yummly
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Macaroni and Cheese Primavera

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  • 8 ounces elbow macaroni
  • 2 cups broccoli florets (small)
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon McCormick Sage, Rubbed
  • 1/2 teaspoon McCormick Garlic Powder
  • 1 teaspoon McCormick Sea Salt Grinder
  • 1/2 teaspoon mccormick black pepper, coarse ground
  • 1/2 teaspoon McCormick Rosemary Leaves
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 cups grape tomatoes (quartered)
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/4 cup asiago cheese (grated)
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    1. Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
    2. Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
    3. Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
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